Quark pancakes with berries

Quark pancakes with berries

Total: 1 hr 20 min. | Active: 30 min.
Nutritional value / person: 553 kcal
, Fat: 26 g
, Carbohydrate: 57 g
, Protein: 21 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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100 g fine whole-grain rolled oats
100 g white flour
¼ tsp salt
2 tbsp sugar
250 g half-fat quark
1 ½ dl milk
2 eggs
50 g butter, melted, left to cool
¾ tsp baking powder
¾ tsp sodium bicarbonate


500 g mixed berries (e.g. raspberries, blueberries, strawberries)
2 tbsp elderflower syrup
2 tbsp lemon juice
2 sprigs thyme, leaves torn off


clarified butter
100 g half-fat quark
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How it's done

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In a bowl, mix the oats with all the other ingredients up to and including the sugar, then make a well in the centre. Combine the quark, milk, eggs and butter, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Cover the batter and leave to stand for approx. 30 mins. Mix in the baking powder and sodium bicarbonate.


Mix the berries, the syrup, lemon juice and thyme, cover and marinate for approx. 20 mins.


Heat a little clarified butter in a non-stick frying pan. Reduce the heat. Add as much batter as it takes to make pancakes of approx. 8 cm in diameter. Once the undersides are cooked they will no longer stick to the pan. Toss the pancakes, finish cooking and then keep warm. Repeat these steps with the remainder of the batter. Plate up the pancakes with the berries, resulting juice and quark.

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